Calypso Chicken

Title: Calypso Chicken
Categories: Chicken
Yield: 2 servings

10 oz Chicken cutlets -cup + 2 tsp) 6 3/4 ts All-purpose flour (2 TBL + 1/4 c Drained Italian tomatoes, -3/4 tsp) -seeded, thin sliced 1 ts Each olive oil and margarine 1/4 c Orange juice (no sugar 1/4 c Chopped scallions (green -added) -onions) 8 ts Pineapple juice (no sugar 2 Garlic cloves, minced -added) (2 TBL+tsp) 1/4 c Light rum 3/4 oz Sliced drained canned water 1/2 c Drained pineapple chunks -chestnuts 1/2 c Chinese snow peas, stems and 1 Strip green chili pepper -strings removed) -(1/2 x 1/8 inch) 18 ts Canned chicken broth (1/3

Dash crushed red pepper or dried red chili pepper

Pat chicken dry and cut into 3 x 1-inch strips. On sheet of waxed paper or paper plate sprinkle chicken evenly with flour to coat. In a 12 inch skillet combine oil and margarine and heat until bubbly add chicken and saute until lightly browned on all sides. Remove from pan. In same skillet saute scallions and garlic until garlic is lightly browned carefully pour in rum. Bring mixture to a boil, stir in remaining ingredients and cook until mixture returns to a boil, about 5 minutes. Return chicken to skillet and cook until liquid has thickened and chicken is heated through, about 10 minutes. Remove and discard fresh chili pepper.

Makes 2 servings.